Eggs

1930 recipes found

NYT Cooking

Easter Lamb From Sicily

1h8 servings

NYT Cooking

Savory Roulade

40m10 one-inch slices

Passion-Fruit Salad With White-Pepper Ice Cream

NYT Cooking

Passion-Fruit Salad With White-Pepper Ice Cream

30m6 servings

NYT Cooking

Charlotte Aux Poires William Et Caramel

4h 25m8 servings

Eggplant, Bulgur and Tomato Casserole with Yogurt Topping

NYT Cooking

Eggplant, Bulgur and Tomato Casserole with Yogurt Topping

This is a vegetarian moussaka, with bulgur standing in for meat. The tangy Balkan-style yogurt and egg topping has a wonderful pillowy texture, much lighter than béchamel. I like to begin this dish by making the tomato sauce, which I often prepare a day ahead.

3h 30mServes 6 to 8

Charred Lamb and Eggplant With Date-Yogurt Chutney

NYT Cooking

Charred Lamb and Eggplant With Date-Yogurt Chutney

You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over the finished cubes of eggplant. Then roast and broil the lamb to char the surface and keep the meat juicy and rare. Nice dinner!

1h4 servings

Sweet Crepes With Cream And Fruit (Reve De Gourmand)

NYT Cooking

Sweet Crepes With Cream And Fruit (Reve De Gourmand)

15m12 - 16 crepes

Grilled Eggplant Stuffed With Bulgur Salad

NYT Cooking

Grilled Eggplant Stuffed With Bulgur Salad

45mFour servings

NYT Cooking

French Crepes

2h 25mAbout 12 six-inch crepes

NYT Cooking

Stuffed Miniature Eggplants

38m8 first-course servings

Spinach and Millet Timbale With Tomato Sauce

NYT Cooking

Spinach and Millet Timbale With Tomato Sauce

A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).

2h 30m6 main dish servings

NYT Cooking

Frisée aux Lardons

Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg.

30m4 servings